印度中央食品工艺研究所曾将阿方索种杧果坐果后13—16周内不同成熟阶段采收的果实,用500或1,000pp m乙烯丰的热水或冷水溶液处理,然后置于常温(24—28°C,相对湿度68％)下任其成熟。结果表明,用乙烯丰热水溶液处理能加速成熟和减少损坏。在果实呼吸过程中,最大量放出二氧化碳的时期也大大 The Central Indian Institute of Food Technology has harvested the fruits harvested at different stages of maturity from 13 to 16 weeks after alfalfa fruit sets were harvested using either 500 or 1,000 pph vapors of hot or cold water and then placed at room temperature 24-28 ° C, relative humidity 68%) under the mature. The results show that the treatment with ethylene-rich hot water can accelerate the maturation and reduce the damage. In the process of fruit respiration, the maximum release of carbon dioxide is also a period of great